To Make Sweet and Sour Tamarind Sauce
- Combine all the ingredients in a small heavy-based saucepan and stir over medium heat for 5 mins or until thickened. Keep it warm.
- Heat vegetable oil in a deep-fryer or large heavy-based saucepan, deep-fry the fish for 8 mins. Drain the fish on paper towel.
- In a large bowl, add shredded coconut, fried garlic, fried red shallot, lemongrass, some red chillies, kaffir lime leaves, then add part of sweet and sour tamarind sauce and mix well.
- Place barramundi fillet on a serving plate, drizzle with the sweet and sour tamarind sauce, put all of the crispy herb salad mix onto the fish then serve.